All I can say is they are wonderful. The spread sheet is da bomb. I just had my first piece of regular that I am drying in the garge last night. Excellent. I am drying 50 links. The Italian is mouth watering and the brats are very good. Boiled some in beer the other day then put them on the grill. AWESOME.

Ok. I began getting so many emails that i decided to just post my excel sausage recipes on here for everyone. If you have any questions let me know. Just click on it and download it to your computer.Attachment 16082

I work for a sausage company in Waelder. We produce about 1.5 million pounds of the stuff a week. Plus my minor from A&M emphasized on Processed meats. But I just have a knack for creating things out of meat.

The easiest thing to do is. After you've smoked all your sausage go ahead and package it. Whenever you want some dried sausage just pull out 4 or so rings and dry using the following method. you can do it in a smoke house but it's much easier to do in a food dehydrator.

Use a food dehydrater to dry your sausage. or you can use your convection oven if you have one.

Set either unit to 165 degrees and dehydrate for 8 hours. Pull off and let cool. Dont place them in ziploc bags they will mold quickly. Put them in a brown paper sack with paper towels or just leave it out if you can.

I was wondering in the recipes it has pork and venison mixed. I do a lot of hog hunting so I dont have venison and was wondering if I could just use more pork in its place. I have tried the sausage making kits that you see at like academy and places like that but it always seems to come out DRY. The next time I will be testing out these recipes.

You can substitute just about any meat in that place. You just want it to be generally lean. If you're looking at it eyeballing the fat if it looks like it's got about 20% white (fat) you're good to go. Making good homemade sausage is not an exact science. If you want to try something go for it.

Here is my Father In Laws Jerky Recipe. I've always enjoyed it. I included Directions in the recipe. I've never made it before but is very good. I took his recipe and put it in excel format. You can change the weight to however much you need. On a guess 5 pounds or rub will be more than enough for 20 pounds of meat.

Travis, I'm having a difficult time getting the summer sausage recipe off the spread sheet. I've never made any but want to try a small batch (15-20 lbs) this weekend. I have the brown paper wrapping stuff. Can you shoot me the seasonings for 15 lbs along with brief cooking instructions. Thanks

Oops, I figured it out. I'm going to try the jal/cheese. So you say the regular sausage recipe can be used for summer sausage?? Can I smoke it for a couple hrs before cooking it like the salami recipe??

We made 85 pounds of jalapeno and cheese links and 18 pounds of jalapeno and cheese summer sausage. I will tell you that is got to be the best sausage that I have ever ate. Both of them are absolutely wonderful and we will be making them for years to come. Thanks for sharing that spread sheet, you have done a great job putting it together.

A few things that we did different:
We put in 5 grams of whole pepper corns in each 3 pound link of summer sausage.
We also used coarse ground pepper instead of the butcher grind pepper.
We used a 50/50 mixture of high melt pepper jack and high melt cheddar cheese instead of just straight up cheddar cheese.
We also put in 1 pound of sausage binder with 32 ounces of water to our mixture. (we were making 25 pound batches)

Made up a test batch of the jal and cheddar a couple of nights ago, cooked it on the grill with some apricot wood last night. It was very good, some of the best deer sausage I have ever tried. Took a few links to work this morning and it got rave reviews. Downloaded your worksheet to my desktop so it is nice and handy. Good job Travis!

Can you come show me how to do it in a few weeks? Should have main ingredients ready by then.

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Travis.. Just finished smoking 60# of pork links. Tryed the cheese & fresh Jap. Added 1 lb of xtra sharp cheddar for 10lbs of meat. Made 20 lbs of that.
My question. I'm using an American Eagle grinder and have always put into gut on second grind. The 20 lbs of meat with cheese was almost impossible to push through. The cheese coated the sides of the feeding chute and the inside. Stopped 1/2 way through to rest and clean out coated cheese. What was wrong? Cannot do this again. Arms and shoulders are still hurting.

We make our sausage in 50# batches, add seasonings and mix well by hand. We then grind once with the coarse blade. Then load it into our 15# stuffer and stuff our links. Cut to length and tie them off. We've been using this method for 40+ years and 1000's of pounds of sausage with no complaints.
As a disclaimer, we have not flavored our sausage with cheese or jalapenos.

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Man I forgot this was on here. I seen it last year. I just made some sausage Thursday night. My first try at it. All I can say at least it looked like sausage ha...I over cooked the first batch the second batch came out decently just a little off on the taste. Now I need to make sure my brother shoots a deer this weekend since I got daddy duty.

Made some jalapeno and cheese smoked sausage this weekend, 15 lbs. from a doe, and 15 lbs. from a wild hog. We followed your recipe exactly and it is really good, but it has a little gamey taste. We used hog casings, and they have a funky smell, is that taste from them or possibly the wild hog. Both deer and hog sat on ice for 3-5 days and then frozen before we did this. Overall the sausage was great and a great experience, will keep using the recipes. How are the synthetic casings?